3.To prevent burgers from puffing up when
grilling, use your thumb to make a shallow depression in centre of each. Place
on grill. Barbecue with lid closed until burgers are cooked through, 5 to 6
minutes per side.

Delicious tucked into
warm buns with slices of tomato and grilled onions and a slice of cheese.

Friday, November 29, 2013

Skip the fuss of dining out and serve this hearty, ground beef–filled
enchilada bake.

These enchiladas are packed with seasoned ground beef, rice,
cheese and refried beans. The real highlight of this recipe lies within the
enchilada sauce. For this recipe, we are making our own enchilada sauce. The sauce is basically a salsa/tomato sauce
mixture with various seasoning. It is very easy to make and requires only
combining ingredients and simmering.If
you want to save time and money you could just buy enchilada sauce from the
store.

Ingredients:

Enchiladas

·1lb ground beef

·1 (1.25 ounce) package taco seasoning

·1 cup water

·2 cups rice (cooked)

·1 (16 ounce) can refried beans

·2 cups shredded cheese (divided)

·10 (8 inch) flour tortillas

Red Sauce

·1 tablespoon olive oil

·2 garlic cloves (minced)

·1 teaspoon onion (minced)

·½ teaspoon dried oregano

·2 ½ teaspoons chili powder

·½ teaspoon dried basil

·1/8 teaspoon ground black pepper

·1/8 teaspoon salt

·¼ teaspoon ground cumin

·1 teaspoon dried parsley

·¼ cup salsa

·1 (6 ounce) can tomato sauce

·1 ½ cups water

Preparation:

1.To make enchilada sauce- Heat oil in a large
saucepan over medium heat. Add garlic and sauté for 1 minute. Add the onion,
chili powder, oregano, basil, ground black pepper, salt, cumin, parsley, tomato
sauce and salsa. Mix well and then stir in the water. Bring to a boil, reduce
heat and simmer for 15-20 minutes. Remove from heat and set aside.

2.In a large skillet, brown ground beef over
medium heat. Drain. Stir in taco seasoning and water. Bring to a boil, reduce
heat and simmer uncovered for 5 minutes. Stir in the rice. Cook and stir until
the liquid is evaporated. Spread 2 tablespoon refried beans, ¼ cup ground beef
mixture, and 1 tablespoon of cheese down the center of each flour tortilla.
Roll up and place seam side down in two greased 13×9” baking dishes. Repeat
until all tortillas are filled.Top
enchiladas with red sauce and the remaining cheese.

3.Place into the oven and bake uncovered at 350
degrees for 20-25 minutes or until heated through and the cheese has melted.

Wednesday, November 20, 2013

The pizza crust is bursting with rich, saucy meat and melty
cheese, and the edges of the dough get nice and crusty. These are really nice,
filling servings too; perfect comfort food for a chilly day!

Ingredients:

·1 lb. lean ground beef

·1 tablespoon Montreal Steak Seasoning

·8 oz. white mushrooms, minced

·1 medium carrot, minced

·1 medium onion, minced

·2 cloves garlic, minced

·1 tablespoon red wine vinegar

·1 tablespoon Worcestershire sauce

·1 tablespoon packed brown sugar

·1 pinch of cayenne pepper

·15 oz. can of tomato sauce

·2 tablespoons tomato paste

·1 (11 oz.) can of refrigerated pizza crust dough

·1 cup shredded 2% Mozzarella cheese

Preparation:

1.Pre-heat the oven to 425 degrees. Lightly mist a
9x13 baking dish with cooking spray and set aside.

2.Bring a large sauté pan or skillet over
medium-high heat and add the ground beef. Break the ground beef up with a spoon
or spatula while cooking. Sprinkle with steak seasoning and continue to cook
until beef is browned. Add the mushrooms, carrot, onion, garlic, vinegar, and
Worcestershire sauce and reduce the heat to medium. Cook for 5 minutes. Add the
brown sugar, cayenne pepper, tomato sauce, and tomato paste and stir together.
Cover and continue to cook for another 5 minutes.

3.Unroll your pizza dough and lay it in your
prepared baking dish. Push the dough down across the dish and up the sides.
Pour the meat mixture from your skillet into the pizza dough. Place in the oven
for 12 minutes. Remove from oven and sprinkle the Mozzarella cheese over the
top. Place the casserole back in the oven and cook for 5 additional minutes or
until cheese is melted and pizza crust is browned.

Monday, November 4, 2013

A lot of people make meatloaf sandwiches simply by slicing
it up and putting it on bread with ketchup, if you’re looking for another idea
to turn leftover meatloaf into a completely different dish – try this.

Chili Meatloaf Bagels

Ingredients:

·1/2 cup leftover meatloaf, chopped

·1/8 cup chili sauce

·2 miniature bagels split

·2 slices American cheese, divided

·4 slices bacon, cooked crisp and crumbled and
divided

Preparation:

1.Mix together meatloaf with enough chili sauce to
make it spreadable.

2.Spread meatloaf/chili sauce mixture over each
cut side of bagel. (You should have four halves).

3.Cut each piece of cheese into 4 squares, should
have eight pieces, place two pieces on each bagel.

4.Sprinkle equal amounts of cooked bacon over
cheese.

5.Place under broiler for 5 to 8 minutes or until
cheese is melted and meat mixture is bubbly.

Thursday, October 24, 2013

Tender, juicy and full of flavor, a good Italian meatball is
a beautiful thing.

The secret to the tenderness of these meatballs is almond
flour, parmesan cheese and water added to the mix.The almond flour bulks up the meatball, the
cheese adds flavor and more fat, and the water creates steam when heated, which
puffs them up and keeps them tender and juicy.

Ingredients:

For the meatballs

·1.5lbs ground beef

·2 Tb. fresh parsley, chopped

·3/4 cup grated parmesan cheese

·1/2 cup almond flour

·2 eggs

·1 tsp. kosher salt

·1/4 tsp. ground black pepper

·1/4 tsp. garlic powder

·1 tsp. dried onion flakes

·1/4 tsp. dried oregano

·1/2 cup warm water

For the Parmigiana

·1 cup marinara sauce

·4 oz. mozzarella cheese

Preparation:

1.Combine all of the meatball ingredients in a
large bowl and mix well. Form into 2″ meatballs. Bake at 350 degrees F for 20
minutes OR fry in a large skillet over medium heat until cooked through.

For the Parmigiana

2.Place the cooked meatballs in an oven safe dish.
Spoon approximately 1 Tb. sauce over each meatball.

3.Cover with approximately 1/4 oz. of mozzarella
cheese each. Bake at 350 degrees F for 20 minutesor until cheese is golden. Garnish with fresh
parsley if desired.

Tuesday, September 24, 2013

A juicy beef patty topped with green onion and arugula, enveloped
between two salty ramen noodle "buns. “Let me tell you …. So Good - Even
vegetarians were begging for a bite!!!

We made our own version of the ramen noodle burger — and now
you can too.

﻿

The Noodle Burger

Ingredients:

For one burger, you'll need:

·1 packet of ramen noodles

·1 beef patty

·1 egg, vegetable oil, green onion, arugula, soy
sauce and ketchup.

Preparation:

1.Prepare the ramen according to the package's
instructions. Drain off excess liquid and let cool for 15 minutes.

2.Mix the egg into the ramen until thoroughly
blended.

Form the noodle "buns."

1.Spray the inside of two deep, flat-bottom bowls
with cooking spray and divide the ramen-egg mixture equally among them. Press
the noodles into the bottoms of the dishes to form discs, then cover with saran
wrap.

2.Weight the "buns" with a heavy glass,
can or jar.

Soup cans and jam jars work well
here. Place both bowls in the refrigerator for about 30 minutes.

Heat 1 tablespoon oil in a
non-stick skillet on medium-high heat.

3.Remove the bowls from the refrigerator, remove
the saran wrap and invert one of the "buns" over the pan.

Cook for 4 to 5 minutes until
golden brown on one side. Then flip.

After you've flipped it, you
should only need about 2 to 3 minutes more to cook it

thoroughly.

4.Slice green onion.

5.Prepare the beef patty to your liking and top
with arugula, green onion, soy sauce, ketchup and whatever else you like.

Wednesday, September 18, 2013

In 30 minutes or less, This Homemade hamburger helper is
full - flavored and easy to make!

Homemade Hamburger Helper

Ingredients:

·1-1/4 lb. lean ground beef

·2 Tbsp. olive oil

·2 1/2 cups fat-free milk

·1 1/2 cups hot water

·2 cups dry farfalle pasta

·2 Tbsp. cornstarch

·1 Tbsp. chili powder

·2 tsp. garlic powder

·3/4 tsp. salt

·3/4 tsp. smoked paprika

·1/4 tsp. cayenne pepper

·Pinch crushed red pepper flakes

·1 1/2 cups shredded Mexican cheese blend

Preparation:

1.Heat olive oil in a large skillet over
medium-high heat. Add the ground beef and cook until browned, breaking meat
apart with a wooden spoon while it cooks. Drain.

2.Add the milk, water, pasta, cornstarch, and
spices; stir to combine. Bring to a boil and turn the heat down to low and
simmer. Cover and cook for 10-12 minutes, or until the pasta is al dente. Add
the cheese and stir to combine. Serve immediately.

Thursday, September 12, 2013

A culinary innovation? May be not, but this five star recipe
is easy, tastes good, versatile, and appeals to a wide variety of people. It
makes 2 large (9x13) casseroles or 4 small ones; I often divide it in fourths
and freeze 3.